Master Mix Recipes

I have tried the Universal sauce and LOVE it!  Super simple and tastes great.  Love that it is much lower in fat than typical white sauces or cream of chicken soup - which I substituted it for!!  You can find products, and recipe demos HERE.

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Homemade Multi-Grain Sandwich Bread

Source:  bakeoff-flunkie - visit site for step by step tutorial.

3/4 cup Bob's Red Mill 7 Grain Hot Cereal 
1 1/2 cups very hot water (as hot as your tap gets)
2 cups whole wheat flour
1 1/4 cup all-purpose flour
4 teaspoons sugar
2 teaspoons coarse salt
1 tablespoon yeast
2 tablespoons dry milk
2 tablespoons wheat gluten
4 tablespoons instant potato flakes
2 teaspoons white vinegar
2 tablespoons canola oil

1. Combine the cereal and hot water; let it stand 15 minutes.

2. Put all of the dry ingredients in the bowl of a food processor fitted with a dough blade; pulse it several times to combine it all together.

3. Add the cereal and water, vinegar, and oil. Run the processor on the dough setting for about 2 minutes; the dough should pull away from the sides, but not be a solid mass.

4. Turn the dough out onto a lightly floured surface, knead it a few times, and shape it into a ball.



5. Spray a medium bowl with non-stick spray. Place the dough in the bowl, lightly spray the top of the dough, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it's doubled, about 55-60 minutes.


6. Gently turn the dough out onto a lightly floured surface and use your fingers to gently deflate it (I don't understand why recipes say to punch dough down. Be nice to your dough).

7. Use your fingers to press the dough out to a rough rectangle. Starting at a long side, roll and tuck/pinch the dough into a loaf. (This is a two-handed job, but I was both bread maker and photographer.)


8. Spray a 9 1/4 x 5 1/2 inch pan with non-stick spray (my pan is non-stick, so I didn't need to spray it) and place the dough in the pan. Make sure the dough comes to the ends to ensure an even rise. Lightly spray the top of the dough with non-stick spray, cover the pan with plastic wrap, and let it rise at room temperature until almost doubled, about 35-40 minutes. Pre-heat your oven before it's done rising.


9. Bake at 375 for 35-40 minutes or until the bread has an internal temperature between 190-200 deg. Checking the temperature is the best way to know if the bread is done; use an instant-read one. Remove the loaf from the pan and cool it on a wire rack. I put my rack on top of a wood cutting board because I think it helps absorb the steam, instead of the steam making a puddle on my countertop under the rack.

Printable copy


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Soft Wrap Bread

Recipe Here

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Jenny’s Whole Wheat Bread

(Makes six loaves)

6 ½ cups of warm water (I get the water as hot as I can get from the tap)

3 T Saf Yeast (divided)

6-7 cups of freshly ground whole wheat flour

2/3 cup total oil/applesauce

3 T lecithin

2/3 cup honey or 1 cup sugar

2 T salt

½ cup Vital Wheat Gluten

3 T Dough Enhancer

8-9ish more cups of whole wheat flour, more or less as needed

Optional:  ½ cup ground flax seed

In a large bowl (Bosch/K-tec), place warm water, ½ the yeast, and about 6or 7 cups of the flour.  After mixing, it should look about like pancake batter.  Cover this mixture and let it “sponge” for 30 minutes.  The sponge will be bubbly and smell yeasty.

Stir to punch down.  Then add the other half of the yeast (this gives it a yeast “boost”), the oil/applesauce mixture, lecithin, honey, slat, vital wheat gluten and dough enhancer.  You would also add the ground flax seed at this point.  Mix to blend.  Add about 2-3 cups of flour and mix to blend.  Keep mixing (I do a #1 or a #2 on the Bosch) and add flour about a ½ cup at a time until the dough starts to clean the sides of the bowl.  Stop adding flour.  This is a soft and slightly sticky dough.  Knead (Bosch #2) for 10 minutes—auto knead for K-tec.

Let dough rise covered fro about 15 minutes.  You do not want to let it double in size at this point because that will break the gluten strands you have worked hard to develop.  It’s just a mini rise.

Spray counter with vegetable spray.  Punch dough down and divide into six pieces.  Shape loaves and place in pans sprayed with vegetable spray.  (pans measuring 8 ½” x 4 ½” work best.)  Cover, let rise until almost doubled.

Bake in oven at 350 degrees for about 25 minutes (180-190 degrees with internal temperature)

When done, immediately take out of pans and cool on racks.  Cover with a towel to soften crust or brush with butter.

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Crescent Rolls

Don't these look great!  The biggest thing I learned from this recipe is to spread softened butter on the dough circle before slicing into pizza slices.

Recipe Here

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Parsnip Muffins

Recipe courtesy Alton Brown, 2009

Prep Time:

35 min

Inactive Prep Time:

15 min

Cook Time:

25 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 1-ounce sliced almonds
• Nonstick spray
• 8 1/2 ounces all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3 whole eggs
• 3/4 cup plain whole milk yogurt
• 1/4 cup vegetable oil
• 8 ounces sugar
• 10 ounces grated parsnips

Directions

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

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Honey Wheat Bread

I got this recipe from MeckMom and it looks delicious.  (Visit her site for step by step with pictures instructions)

She says....

"I tried out and adapted several different wheat bread recipes and finally settled on this one for three basic reasons.  1 – It’s made entirely from food storage ingredients (no refrigerated items needed).  2 – The finished product is good for sandwiches or toast.  3 – It freezes really well so I can make four loaves in one batch and have enough to last the entire week.

This recipe uses both wheat and bread flour.  If you like your bread more dense, you’ll want to increase your wheat flour.  If you prefer it fluffy, reduce your wheat flour and add a bit more bread flour.  I make mine in my Bosch mixer, if you’re using a KitchenAid you might want to half the recipe.  I’m not sure how much dough those machines can handle.

Ingredients

4 cups warm water (110 degrees or so)
1 Tbsp sugar
2 Tbsp active dry yeast

2/3 cup sugar
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)

Directions

1. Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
2. Meanwhile, add 2/3 cup sugar to mixing bowl.  Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily).  Add salt and yeast mixture (it should be foamy) and blend lightly.
3. Add wheat flour one cup at a time and mix well.  I don’t really measure, I just keep adding wheat flour until the dough is thick, sticks to the beaters and starts to look like this…
   
4. Change to a dough hook attachment.  Add bread flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.  Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes).  Continue to dust with flour as needed.  It will look something like this…
   
5. Turn your oven to it’s lowest temperature (I use my warm setting) and move the rack down to a low position.  Grab a large bowl and coat it lightly with oil.  With floured hands, form a smooth and elastic ball with the dough and drop it in the bowl.  Flip dough ball once to coat the entire surface of the with oil.  Cover the bowl completely with plastic wrap.  It should look something like this…
   
   
6. Turn your oven off, then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).  It should look something like this when it’s finished…
   
7. Lightly grease 4 standard size bread pans (I prefer glass because it’s easy to see when the bread has cooked through by checking the browning on the bottom).  Punch down the dough.  Divide it into four even chunks.  Shape the sections into loaves by tucking the dough under itself.  Place the sections in the pans and return them to the warm oven (you may want to warm it up again – just be sure to turn it off before you put the loaves in).
   
8. Let the loaves rise until they double in size or are about 1-2 inches taller than the pans (about 30 minutes).
9. Pull loaves out of the oven and preheat to 365.  Place loaves back in the oven and bake for 25 to 30 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil (I use a disposable oven liner because it’s faster and easier to work with).
   
10. Once your bread is cooked through, take pans out of the oven and place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing (5 minutes if the smell of fresh baked bread is making your stomach growl and you can’t stand to wait any longer).
    

Doesn’t that look delicious?  Just wait until you cut yourself a thick slice in the morning and slather it with strawberry freezer jam.  It’s great way to kick off your day.  I promise, once you get the hang of making this each week, you’re family will never want to go back to store-bought again

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Herbed Oatmeal Bread

From Home Based Mom:

Herbed Oatmeal Bread

2 C water

1 C rolled oats

3 Tbsp butter

3 3/4 to 4 3/4 C all-purpose flour

1/4 C sugar

2 tsp salt

2 pkg. Active dry yeast

1 egg

Herb Butter

1 Tbsp grated Parmesan cheese

1 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp garlic powder

6 Tbsp butter, melted

Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.

 In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes.  Cover with a towel and let rest for 15 minutes.

 Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.

 Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.

 Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough

  In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.

 Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

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Liza's CornBread

Cornbread

Albers yellow cornmeal ½ cup
1 ½ c flour
2/3 c sugar
1 tbsp baking powder
½ tsp salt
1 ¼ c milk
2 large eggs
1/3 c vegetable oil
3 tbsp melted butter

Mix dry ingredients. Add wet ingredients and blend. Pour into muffin tins or cast iron skillet with hot oil.


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Homemade Flour Tortillas

source: cooking-mexican-recipes.com

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky.

Kneading The Dough

Lightly flour a wooden cutting board and knead the dough.

Kneading is done by pushing the dough with the heals and palms



of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.

If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.

Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

Let the dough rest again for 10 minutes.

Rolling The Tortillas

Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.

Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.

Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!

Cooking The Tortillas

Back to the flour tortilla recipe...

Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Don't over cook it as you want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.

So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.
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California Pizza Kitchen - pizza crush

From CPK Family Cookbook

Best if prepared the day before...

Mix
1 t yeast
1 c + 1 T warm water
1 1/2 c flour
2 t sugar
1 t kosher salt
1 T olive oil

1. Put in oiled bowl to rise 1 - 2 hours
2. Refridgerate over night
3. 2 hours before remove from fridge
4. roll out in ball rise to double 2 hours

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Lion House Wheat Bread & Tips

Whole Wheat Bread
Ingredients:
1 package (1 T.) dry yeast
3 cups lukewarm water
1 cup oatmeal
1/4 cup molasses
6 T. nonfat dry milk
6 T. shortening, softened
5 1/2 cups whole wheat flour
1 1/2 T. salt
2 cups white flour
Method:

Instructions for Mixing with Electric Mixer
Soften yeast in 3 cups lukewarm water in large mixing bowl. Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl (part of flour may need to be mixed in by hand). Remove beaters, cover bowl, and let dough rise for 1 hour in warm place away from drafts. Mix down and mold into 2 loaves. Place in greased loaf pans and let rise until about double in size. Bake at 350 degrees for 30 minutes or until a deep golden brown. Makes 2 loaves.

Instructions for Hand Mixing
Dissolve yeast in 1/4 cup lukewarm water. Combine remaining 2 1/4 cups water, oatmeal, molasses and nonfat dry milk, add half the white flour and half the whole wheat flour, one cup at a time, beating well after each addition. Add yeast, remaining flour,shortening, and salt. Mix well, knead until dough is smooth and elastic. Place in covered bowl in warm place until double in size. Knead 1 minute to force out air bubbles. Mold into two loaves. Place in 2 well-greased loaf pans. Cover and let rise until double in size. Bake at 350 degrees for 30 minutes. Remove from pans to cool. Brush tops of loaves with butter.



Home Made Bread Tips

1. Never let your baking become monotonous. Try a new recipe. Make different sized and shaped loaves and rolls.

2. If your kitchen is cool, set the bowl of dough on a heavy plate over a bowl of warm water. Never let the outside of the dough bowl become more than comfortably warm to the hand.

3. A poor job of kneading the dough before the first rising period cannot be remedied.

4. Never add all the flour the recipe calls for to the dough while it is in the bowl. Save ½ -2 cups of flour, depending on the size of the recipe, to use while kneading the dough on the pastry board.

5. Bread making is a skill and its results depend on the cook's deftness in mixing, kneading, letting rise and baking.

6. Bread is economical because it gives a high return in food value for what it costs.

7. When bread is doubled in bulk and ready to bake a slight indentation made with the finger will remain.

8. When making wheat bread add 1/8-1/4 teaspoon ginger. It is a yeast improver. (You get more volume from the yeast)

9. When freezing unbaked bread or rolls add 1/3 or ½ more yeast than the recipe calls for. It will hold in the freezer for 2 weeks.

10. When freezing unbaked bread or rolls always shape the dough and put directly in the freezer. Do not allow to rise after it is shaped.

11. Bake large batches of bread. Allow to cool completely then slice (an electric knife works best). Place in plastic bags, gently squeeze the excess air out, twist-tie the bag closed and freeze. It's ready to use anytime.

FLOUR: The amount of flour needed in each recipe will vary because of its humidity. The quantity mentioned in the recipe is only approximate. The main difference between flours is their protein content.

LIQUID: It is necessary to produce a creamy texture. Milk, water, or potato water may be used. Water is the only liquid in many fine breads such as French and Italian. Bread made with milk is more nutritious, has a browner crust, and will keep longer. Potato water makes a slightly larger loaf, coarser bread. Skim milk powder may be used in place of regular milk to provide more nutrition and convenience.

SUGAR: helps brown the crust and also helps the yeast to work properly. Try granulated, light brown, dark brown or raw sugar interchangeably. Honey and molasses will add moisture and flavor to your bread.

SALT: Salt gives flavor and stabilizes the fermentation. The usual proportion is 1 teaspoon to each 2 cups of flour. Salt retards the growth of yeast. Shortening: Butter, margarine, shortening, vegetable oil, bacon fat or lard may be used. Butter makes bread tender and gives it a nice flavor.

EGGS: Eggs add flavor, color, and delicacy to yeast doughs. Egg yolks make the finest dough for sweet breads and coffee cakes, but in recipes calling for egg yolks alone, the whole egg can be substituted. Simply use 1 whole egg for each 2 yolks called for. The opposite also holds true. Simply add 2 egg yolks for each 1 egg called for.

BAKING: Bread, when baked and done will be an even rich brown. However, if you are not sure, turn the loaf out of the pan onto a breadboard. Tap the bottom of the loaf lightly with a knuckle. If the bread is done, there will be a distinctly hollow sound. If you do not hear this, turn the bread back into the pan and bake a short time longer.

BE DARING add something new to the dough such as cinnamon and raisins, chocolate chips, dates, parmesan cheese and sautéed garlic and or onions, Orange or Lemon zest, your favorite herbs, ham and cheese your favorite jam or preserves. Roll the dough flat spread with peanut butter and jelly roll it up and bake it.

Bake the bread in different shapes. A loaf (there are hundreds of different size pans), use a casserole dish of any shape, empty cans, form round, square or what ever shape you can think of on a sheet. Use your imagination let it go free.

Brush with egg wash (one egg whisked with 2 tablespoons of water or milk.) Sprinkle with sesame seeds, poppy seeds, herbs, coarse ground pepper or sea salt.

Spritz water into the oven after putting your loaves in to bake for a crustier crust.

A lower (350-degree) oven will give you a thicker crust.

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AMAZING Whole Grain Pancakes

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Dry Ingredients:

2/3 c. whole wheat flour
1/3 c. flour
1/4 c. oat flour (or quick oats)
2 T. wheat germ
1 T. ground flax seed
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet Ingredients:

1 c. buttermilk (+ more if needed)
1/4 c. milk
2 eggs
1 T. oil
1/4 t. vanilla

In a large bowl, combine dry ingredients; in a separate bowl, combine wet ingredients. Mix everything together and let sit for a minute. If mixture is too thick, add more buttermilk.

Ladle onto hot griddle, flip after pancakes get bubbly and lightly browned on the edges.

From the Burton Ward -by Abby Welker

Overnight Waffles

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Overnight Waffles

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter (1 cube), melted
1 tsp. salt
1 tsp. granulated sugar
2 cups flour
2 eggs
1/4 tsp. baking soda

Use a big mixing bowl (the batter will rise to double its original volume.) Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Warm the milk on the stove (I just add in the butter so it is melting as the milk warms) Be careful not to let the milk boil or get too hot. You don’t want it to kill the yeast when you add it into the yeast mixture.

Add the milk, butter, salt, sugar and flour to the yeast mixture and stir until smooth and blended (can use a hand beater to get rid of the lumps if needed, I usually don’t need to.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Depending on the size of your waffle iron this makes about 6-8 waffles.

Healthy Apple Muffins

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you're not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans

Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.

In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.

Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Pumpkin Muffins

My Biscuit Recipe

6 c. flour
1/2 c. dry milk
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream tartar
2 c. shortening(I use butter flavored-I think it makes a huge difference)
1 1/2 c. water

IN a large bowl, mix dry ingredients until combined well. Cut in shortening until resembles large course crumbs. Using a fork, stir in water until just moistened. Preheat oven to 300 degrees. Turn dough on floured surface. Pat out to about 1-in. thickcut into 1 1/2 in. squares or with biscuit cutter. Place on cookie sheet and bake about 20 min. Makes about 5 dozen. to freeze, freeze on cookie sheet then put in ziploc, remove as needed and let thaw a few min. then cook as needed.

Blueberry Muffins-Julie Sessions

½ cup butter 2 eggs
1 ½ cup sugar 3 cup Flour
3 tsp baking powder ½ tsp salt
Pinch baking soda 1 cup milk
1 tsp vanilla 2 cups blueberries.

Preheat oven to 400. Grease 2 muffin tins. Cream together butter, eggs & sugar. Reserve 3 Tbsp flour. In medium bowl, combine flour, baking powders & salt. Combine milk and vanilla. Alternately add milk / flour mixtures to creamed mixture. Place berries in large bowl with flour. Fold berries into batter. Fill molds 2/3 full. Sprinkle with brown sugar. Fill extra tin holes with water. Bake until muffins pull away for sides of an or are golden brown. About 15-20 minutes.

Biscuits-Julie Sessions

1/3 cup powdered milk
2 cups flour
3 tsp baking powder
1 tsp salt

Stir together then cut in ¼ cup shortening. Add 1 cup cold water and stir tuill slightly moistened. Turn out on lightly floured counter. Pat into a ball. Flatten to 1” thick and cut out with cutter (top of a cup or tuna can open on both ends). Bake at 450 for 10 min.

Easy Focaccia Bread (Italian Flat Bread) with Bread maker - Julie Sessions

7 ½ oz. Water (3/4 cup + 3 TB) 80 degree water
3 cups bread four
2 Tbsp dry milk
3 ½ Tbsp sugar
1 tsp salt
3 Tbsp butter or marg
2 tsp active dry yeast.

Set breadmaker to dough setting. When done, remove dough and place on floured surface to rest 15 min. Knead dough ~ 1 min. Roll into large rectangle, and place on greased cook9ie sheet. Press dough evenly into pan forming an edge. Cover and let rise 20-30 min. With handle of wooden spoon, or knuckle, make indentations in dough about every inch. Brush dough with 2 Tbls olive oil, then sprinkle with 2 Tbsp parmesan cheese & 2 tsp. Rosemary and 1 tsp garlic salt. Bake at 400 for 15 minutes or nicely browned. Serve warm.